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Venison: Creamed Venison

Source of Recipe

Agrigultural Extension Service The University of Tennessee


List of Ingredients

1 lb Cubed Elk/Deer round steak
3 tb Margarine or butter
2 c Medium white sauce
1 t Celery salt
1/4 ts Pepper
3 tb Chopped parsley
2 ts Worcestershire sauce
1/4 c Pickle relish

-----TOPPING-----
1/2 c Dry bread crumbs
2 tb Margarine or butter


Recipe

Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned. Serves 2.